Vegan Cornbread Recipe

Introduction

This Vegan Cornbread is a moist, slightly sweet treat perfect for accompanying any meal. Made without dairy or eggs, it’s simple to prepare and delicious every time.

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

Instructions

1. Step 1: Preheat the oven to 400 degrees F and lightly grease an 8 x 8-inch pan or a 9-inch round cake pan.
2. Step 2: In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Stir well to mix.
3. Step 3: Pour in the almond milk and canola oil. Stir the batter until it is well combined and smooth.
4. Step 4: Pour the batter into the prepared pan and spread evenly.
5. Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Tips & Variations

• For extra flavor, add 1/2 cup of diced jalapeños or corn kernels to the batter.
• Use maple syrup instead of sugar for a natural sweetness.
• Replace almond milk with any other plant-based milk if preferred.
• For a crispier top, brush the batter lightly with a little melted vegan butter before baking.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute whole wheat flour or gluten-free flour blends, but note that texture and taste may vary slightly.

Is this recipe suitable for gluten-free diets?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, use a gluten-free flour blend designed for baking.

Vegan Cornbread Recipe

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★★★★★

4.8 from 110 reviews

This Vegan Cornbread recipe offers a moist and slightly sweet bread made without any animal products. Combining the classic flavors of cornmeal and a hint of sugar, it’s perfect as a side dish or a snack. Easy to prepare and baked to golden perfection, this cornbread is dairy-free and completely plant-based, making it suitable for vegans and those with lactose intolerance.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder

Wet Ingredients

• 1 1/4 cups unsweetened almond milk
• 1/3 cup canola oil

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8 x 8-inch baking pan or a 9-inch round cake pan to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, salt, and baking powder. Stir the dry ingredients until evenly mixed.
3. Add Wet Ingredients: Pour the unsweetened almond milk and canola oil into the dry mixture. Stir thoroughly until the batter is smooth and well combined, ensuring there are no lumps.
4. Transfer Batter to Pan: Pour the batter into the prepared baking pan. Use a spatula to spread it out evenly to ensure uniform baking.
5. Bake the Cornbread: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cornbread is fully baked.
6. Cool and Serve: Remove the pan from the oven and allow the cornbread to cool slightly before slicing and serving. Enjoy it warm or at room temperature.

Notes

• This cornbread is naturally vegan and dairy-free, making it suitable for those avoiding animal products.
• Using an 8 x 8-inch pan will yield thicker cornbread, while a 9-inch round pan produces a slightly thinner bread.
• For added flavor, consider mixing in chopped jalapeños or vegan cheese before baking.
• Make sure not to overmix the batter to keep the cornbread light and tender.
• Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Keywords: Vegan Cornbread, Dairy-Free Cornbread, Plant-Based Cornbread, Easy Cornbread Recipe, Vegan Baking, Gluten Friendly Cornbread Alternative